Ingredient info: Black rice and red quinoa are available at better supermarkets and at natural foods and specialty foods stores. You can substitute any color of rice or quinoa.

Instructions:

Bring rice and 1 cup water to a boil in a small saucepan. Cover, reduce heat to low, and cook until water is absorbed and rice is tender, 25-30 minutes.

Meanwhile, combine quinoa, bay leaf, 1/4 teaspoon salt, and 2 cups water (i also added a tiny bit of Better Than Bouillon Vegetarian non-chicken base) in a medium saucepan. Bring to a boil. Cover, reduce heat to low, and simmer until quinoa is tender, about 15 minutes. Drain; return quinoa to hot saucepan. Cover and let sit for 15 minutes. Discard bay leaf, fluff quinoa with a fork, and transfer to a large bowl.

2 thoughts on “Cumin Scented Quinoa with Black Rice”

Thank you for your comment, Ema! This recipe was intended to be vegetarian, however, we can see how adding chicken would be great for those who enjoy it. With the right seasonings, I’m sure it will be a flavorful addition! Enjoy!